Yellow Lentils, Mung Beans, Cabbage and Carrot and Dill Palaya

by goodnessis

This is another dish which I made from Sandhya’s cookbook.  I know it looks similar to the previous dish but only because the original recipe used green beans which I had none, so I used what I had in the garden, carrots and cabbage.  You could experiment with any combination of vegetables you have on hand or in the garden.  What is so unique about this dish is the fresh, light taste of the dill and the soothing, softness of the just cooked mung beans and yellow lentils.

The yellow lentils can be found in any Indian supermarket, or I buy ‘yellow lentils’ from the Eden store here in Israel.  You could try using the red lentils if the yellow lentils are not available but be careful that the red lentils do not become a mushy mess.

Yellow Lentils, Mung Beans, Cabbage and Carrot and Dill Palaya

Serves 2 – 4

250g finely chopped cabbage and carrots or as the recipe recommends, green beans

1 bunch of dill, chopped finely

5 tblsp yellow lentils

5 tblsp whole mung beans (soaked for 6 – 8 hours)/sprouted

4 – 5 cups of water

salt to taste

Tempering

1 tblsp oil/ghee

1 tspn black mustard seeds

1 tspn cumin seeds

1 red chilli

2 tblsp coconut, grated

In a heavy- bottomed pot, place the water, yellow dahl and mung beans and cook for 15  - 20 mins.

Add the chopped fresh cabbage and carrots.  Simmer for a few minutes until they just become soft, but still have their freshness.

Add salt to taste, then drain the water and set both water and vegetables aside.

The remaining broth can be consumed with a sprinkling of fresh pepper and a little lemon juice.  This is heavenly!!!

To prepare the tempering, heat oil or ghee in a heavy bottomed pot.  Add black mustard seeds, and when they pop and splutter, add the cumin seeds, chilli, grated coconut, then turn off the heat.  Add the cooked vegetables and the finely chopped dill.  Mix well and transfer to a serving bowl.

Goodness shared from Stacey